2022
DOI: 10.1016/j.foodchem.2021.131710
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Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

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Cited by 25 publications
(25 citation statements)
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“…In this work, we assessed the differences in nutritional and organoleptic quality between breads made with eight different leavening agents and two different wheat flours. Previous studies also compared sourdough and yeast breads [ 6 , 7 , 8 , 9 , 10 , 11 ]. The originality of this work is that type I sourdoughs were used, two wheat varieties were tested, and real artisanal hand-made bread-making processes were carried out, with a total fermentation time of five hours on average.…”
Section: Discussionmentioning
confidence: 99%
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“…In this work, we assessed the differences in nutritional and organoleptic quality between breads made with eight different leavening agents and two different wheat flours. Previous studies also compared sourdough and yeast breads [ 6 , 7 , 8 , 9 , 10 , 11 ]. The originality of this work is that type I sourdoughs were used, two wheat varieties were tested, and real artisanal hand-made bread-making processes were carried out, with a total fermentation time of five hours on average.…”
Section: Discussionmentioning
confidence: 99%
“…Sourdough strains of S. cerevisiae have been shown to be generally different from commercial strains of S. cerevisiae both genetically and phenotypically when analysed in laboratory conditions [ 5 ]. However, to our knowledge, no studies have compared the effect of sourdough and commercial yeast fermentation and wheat varieties on both organoleptic and nutritional quality of bread in traditional bakery conditions [ 6 , 7 , 8 , 9 , 10 , 11 ]. Da Ros et al compared a laboratory-made sourdough bread with a yeast bread and showed that sourdough enhanced the synthesis of short-chain fatty acids and gamma amino butyric acid.…”
Section: Introductionmentioning
confidence: 99%
“…However, sourdough bread is generally supplemented with whole wheat flour and fermented with LAB. Therefore, it has low GI, low gluten levels, and high dietary fiber with better flavor and more organic acids due to LAB fermentation, resulting in relatively high consumer preference and health-promoting effects ( Shewry et al, 2022 ). Although many studies have reported these beneficial effects of sourdough bread, there are relatively few functional studies on sourdough bread using in vivo evaluation and microbiome analysis.…”
Section: Discussionmentioning
confidence: 99%
“…Comparative gut microbiota analysis showed that the difference in group-specific bacterial composition between WB and WBS groups may be related to sourdough fermentation by LAB. Mono-polysaccharides and oligosaccharides such as dextran and fructan are produced from whole grain flour in sourdough by LAB fermentation ( Tieking and Gänzle, 2005 ; Galle, 2013 ), so sourdough bread generally has a high amount of fructan ( Shewry et al, 2022 ). This fructan, including inulin, could account for the level of Akkermansia in the mouse gut microbiota ( Everard et al, 2013 ; Zoetendal and Smidt, 2018 ), supporting its dominance in the WBS group.…”
Section: Discussionmentioning
confidence: 99%
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